Score skin of breasts so that fat can render during cooking. Sear the breasts in a skillet over medium-high heat, about 3 minutes per side with skin side down first. Set aside.

Pour the fat off the skillet and reduce the heat to medium. Add the vinegar and scrape up any bits sticking to the bottom of the pan. Stir in the honey and chicken stock.

Cut the duck into 1⁄2-inch strips, return to the pan with the sauce, and cook briefly until done, according to taste. Season with salt and pepper to taste, remove, and arrange on plates. Drizzle sauce on top.

Note: You can use a similar sauce with pork or chicken.


* This is a corrected version of the recipe that appears in French Women for All Seasons.